- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING HAS CAME LOOSE FROM WALL IN DISHROOM UNDER SPRAYER SINK. SECURE.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK IN COOLER DOOR TO ENSURE DOOR CLOSES COMPLETELY. NO LEVER OR HANDLE ON INSIDE TO CLOSE DOOR AFTER ENTERING KITCHEN. ENSURE LEVER AUTOMATICALLY CLOSES DOOR TO MAINTAIN PROPER TEMPERATURE.
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SPRAYER SINK TO WALL. WATER IS CAUSING DAMAGE TO WALL/COVE MOLDING BENEATH DUE TO EXPOSURE.
Location: Dish machine area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES OF CHICKEN STORED ON THE FLOOR IN WALK IN COOLER.
Location: Walk-in cooler
|
08/12/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE HOLDING AT 122-128 DEGREES F. BEEF HOLDING AT 128 DEGREES F. FOODS REHEATED. CORRECTED ON SITE.
Location: Kitchen
Equipment: Steam table
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE HOLDING AT 122-128 DEGREES F. BEEF HOLDING AT 128 DEGREES F. FOODS REHEATED. CORRECTED ON SITE.
Location: Kitchen
Equipment: Steam table
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN BAR HAND SINK. SOILED.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. NO SANITIZER IN 4 BAY SINK IN BAR. 2. NO SANITIZER IN CONTAINER CONNECTED TO DISHMACHINE. REPLACED. THE THREE BAY SINK MUST BE USED TO WASH, RINSE AND SANITIZE UNTIL CORRECTED. CORRECTED ON SITE BY MANAGER
Location: Bar
Equipment: 4-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. NO SANITIZER IN 4 BAY SINK IN BAR. 2. NO SANITIZER IN CONTAINER CONNECTED TO DISHMACHINE. REPLACED. THE THREE BAY SINK MUST BE USED TO WASH, RINSE AND SANITIZE UNTIL CORRECTED. CORRECTED ON SITE BY MANAGER
Location: Kitchen
Equipment: Dishmachine
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING HAS CAME LOOSE FROM WALL IN DISHROOM UNDER SPRAYER SINK. SECURE.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK IN COOLER DOOR TO ENSURE DOOR CLOSES COMPLETELY. NO LEVER OR HANDLE ON INSIDE TO CLOSE DOOR AFTER ENTERING KITCHEN. ENSURE LEVER AUTOMATICALLY CLOSES DOOR TO MAINTAIN PROPER TEMPERATURE.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SPRAYER SINK TO WALL. WATER IS CAUSING DAMAGE TO WALL/COVE MOLDING BENEATH DUE TO EXPOSURE.
Location: Dish machine area
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES OF CHICKEN STORED ON THE FLOOR IN WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SODA GUN HOLSTER AND DRAIN LINE.
Location: Bar
Equipment: Soda gun & holster
|
08/04/2014 | Routine |
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING IS MISSING UNDER SPRAYER SINK. REPLACE.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE SEALANT, CLEAN AND REPLACE ON BACK OF SPRAYER SINK.
Location: Dish machine area
Equipment: -
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ICE SCOOP CONTAINER SOILED. MANAGER PUT IN DISHMACHINE TO CLEAN. CORRECTED ON SITE.
Location: Kitchen
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK IN DISHROOM IS NOT DRAINING PROPERLY. REPAIR.
Location: Dish machine area
Equipment: Hand sink
|
02/24/2014 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN COLD TOP DOORS.
Location: Kitchen
Equipment: Cold top
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Dish machine area
|
09/06/2013 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: TWO CHEMICAL BOTTLES NOT LABELED.LABEL.
Location: Dish machine area
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: COOK HANDLED TACO WITH BARE HANDS. ENSURE TO USE A UTENSIL, DELI WRAP OR GLOVES.DO NOT TOUCH READY TO EAT FOODS WITH BARE HANDS.TACO DISCARDED.
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING PLASTIC CONTAINER IN BOTTOM OF COLD TOP. (PICTURE OF PIGS ON SIDE)CONTAINER DOES NOT ORIGINAL CONTENTS AND HAS BEEN CUT TO MAKE SHORTER. USE APPROVED FOOD CONTAINERS.
Location: Kitchen
Equipment: Cold top
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: RESTORE HOT WATER TO HAND SINK WHEN PREP SINK IS REPAIRED. HOT WATER SHUT OFF DUE TO FAUCET AT PREP SINK BEING BROKEN. COMPLETE REPAIR IMMEDIATELY. INSTRUCTED COOK TO WASH HANDS AT OTHER HAND SINK UNTIL
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER IN BOTTOM OF COLD TOP COOLER. WATER IS DRIPPING ONTO FLOOR. REMOVE WATER, REPAIR UNIT.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN LIDS ON CHIP CONTAINERS.
Location: Kitchen
|
04/08/2013 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: TWO CHEMICAL BOTTLES NOT LABELED.LABEL.
Location: Dish machine area
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: COOK HANDLED TACO WITH BARE HANDS. ENSURE TO USE A UTENSIL, DELI WRAP OR GLOVES.DO NOT TOUCH READY TO EAT FOODS WITH BARE HANDS.TACO DISCARDED.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING PLASTIC CONTAINER IN BOTTOM OF COLD TOP. (PICTURE OF PIGS ON SIDE)CONTAINER DOES NOT ORIGINAL CONTENTS AND HAS BEEN CUT TO MAKE SHORTER. USE APPROVED FOOD CONTAINERS.
Location: Kitchen
Equipment: Cold top
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: RESTORE HOT WATER TO HAND SINK WHEN PREP SINK IS REPAIRED. HOT WATER SHUT OFF DUE TO FAUCET AT PREP SINK BEING BROKEN. COMPLETE REPAIR IMMEDIATELY. INSTRUCTED COOK TO WASH HANDS AT OTHER HAND SINK UNTIL
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER IN BOTTOM OF COLD TOP COOLER. WATER IS DRIPPING ONTO FLOOR. REMOVE WATER, REPAIR UNIT.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN LIDS ON CHIP CONTAINERS.
Location: Kitchen
|
04/01/2013 | Routine |
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: Prep sink
|
10/17/2012 | Routine |
| No violation noted during this evaluation. | 08/23/2012 | Non-Illness Complaint |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact with ready to eat foods. Discontinue. Use utensil to handle ready to eat foods.
|
05/30/2012 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact with ready to eat foods. Discontinue. Use utensil to handle ready to eat foods.
|
05/23/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Ensure pans are placed down inside of steam table.
Location: Prep area
Equipment: Steam table
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Beans on counter cooling in small ice bath. Ensure ice surrounds container. Person in charge reheated to 165 degrees F and started cooling again.
Location: Prep area
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Sanitizer rinsed off from dishes/equipment. Wash, rinse, and then sanitize.
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer. Monitor and change out more frequently.
Location: Prep area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Ensure small containers, no stacking, and correctly sized ice baths.
Location: Walk-in cooler
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Ensure small containers, no stacking, and correctly sized ice baths.
Location: Prep area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
|
01/19/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Ensure pans are placed down inside of steam table.
Location: Prep area
Equipment: Steam table
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Beans on counter cooling in small ice bath. Ensure ice surrounds container. Person in charge reheated to 165 degrees F and started cooling again.
Location: Prep area
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Sanitizer rinsed off from dishes/equipment. Wash, rinse, and then sanitize.
Location: Bar
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: In place sanitizer. Monitor and change out more frequently.
Location: Prep area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Ensure small containers, no stacking, and correctly sized ice baths.
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Ensure small containers, no stacking, and correctly sized ice baths.
Location: Prep area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
|
01/10/2012 | Routine |
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